In a recent interview, an expert addressed a widespread misconception about shrimp discoloration. “The blackening of shrimp doesn’t always mean it’s toxic,” they clarified. “This change in color is often caused by natural oxidation or prolonged storage.” They explained that when shrimp die, enzymes within their bodies start breaking down melanin cells, which can result in the darkening of the shell or head.
The expert also highlighted the importance of proper storage, stating, “If shrimp are stored incorrectly or for too long, they can spoil.” They pointed out that spoiled shrimp exhibit more than just discoloration; additional signs include unpleasant odors and a mushy texture. “At that point, they are definitely not safe to eat,” they emphasized.
